Description
Craving a warm, comforting bowl of chicken soup but looking for a plant-based alternative? This one-pot vegan chicken soup made with soy curls is the perfect solution. It’s hearty, flavorful, and packed with nutritious ingredients that will satisfy your soul and body. This delicious and hearty soup is gluten-free, low-fat, high-protein, oil-free, nut-free, and a meal prep favorite.
Ingredients
- 2 cups soy curls
- 1 1/2 cups chopped Yukon gold potatoes (with the skin on)
- 3 cloves garlic, roughly chopped or smashed
- 4 cups low-sodium vegetable broth
- 1 1/2 tablespoons white or yellow miso paste
- 1 teaspoon mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 cup chopped yellow or white onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup frozen corn
- 1 cup frozen peas
- fresh herbs of choice (dill, parsley, thyme)
Instructions
1. Rehydrate the Soy Curls
Start by rehydrating the soy curls. Place them in a bowl and cover with hot water. Let them soak for 15 minutes or until they’re softened. Drain and set them aside.
2. Prepare the potatoes
The potatoes are the key to thickening this hearty soup. Add potatoes, garlic, and low-sodium vegetable broth to a large pot. Bring to a boil, then reduce heat, partially cover with a lid, and allow the potatoes to cook for 12 to 15 minutes. Turn off the heat and add the miso paste. Use an *immersion blender to blend until smooth and creamy.
*Note: If you don't have an immersion blender, carefully add the contents to a blender with a vented lid. Remove the cap and cover the blender with a clean kitchen towel (to allow heat to escape but not splatter soup all over your kitchen). Blend until smooth and creamy, then return the contents to the soup pot.
3. Add the Seasonings, Onion, Carrots, Celery and Rehydrated Soy Curls
Next, turn the heat back on to medium heat and add the dried seasonings, chopped onions, chopped carrots, chopped celery, and rehydrated soy curls. Allow the soup to come to a gentle boil and cook partially covered for 12 to 15 minutes.
4. Add Frozen Peas and Frozen Corn
Add in the frozen corn and peas. Give it a stir and turn off the heat. Allow the soup to sit for 5 minutes. The heat from the soup will gently cook the peas and corn but still leave them bright and flavorful.
5. OPTIONAL: Add Cooked Pasta or Noodles
If you're looking to make this into vegan chicken noodle soup, add 1.5 cups (about 300 grams) of your favorite pasta noodles or rice noodles to a pot of boiling water. Cook al dente or a little short of package instructions. You don't want a mushy noodle, so it's better to slightly under-cook the pasta. Then drain and add the cooked pasta noodles to the soup. Add an additional 1 to 2 cups of low-sodium vegetable broth to the pot. Bring the soup to a gentle boil, turn off the heat, and let it sit for a few minutes. The pasta will absorb the additional liquid and will continue to cook the noodles to perfection.
6. Serve and Enjoy!
Top with fresh herbs, salt, and pepper to taste, and enjoy! If you like heat, add a pinch of crushed red pepper or your favorite hot sauce.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Medium/large 3.5-quart pot with lid
- Cooking spoon
- Immersion blender or regular blender with vented lid
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop & Immersion Blender
- Cuisine: American